Golden Aubergine Curry & Rice

4.4
18
Notes
30 mins cook
This is a lovely brothy rice dish which makes an ideal midweek dinner.
Chloe René

Chloe René

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Golden Aubergine Curry Rice
Serves
4
Aubergine
Ginger
Garlic Clove
Thai Yellow Curry Paste
Vegetable Stock
White Miso
Rice Vinegar
Cooked Rice
Coriander
Crispy Shallot
Chilli Oil

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    Notes
    (12)

    M
    Maia L.
    2 days ago
    As other reviewers have said, also ended up being way too salty that it was inedible. Added tons of agave, lime, and yoghurt to it make it edible.
    K
    Kajal P.
    15 days ago
    I made this sauce and ate with the crispy sesame tofu as a change - delicious, high protein and quick dinner. The sauce benefited from a little bit of honey (that may be because of the brand of base sauce I was using).
    C
    Chris M.
    16 days ago
    Woah there! As one other person said. This is WAY too salty. I really checked carefully and tried not to use any extra salt.
    Chloe R.
    Chloe R.
    15 days ago
    ·
    Chef
    Hi Chris! Defo check the salt content of your stock and curry paste, that makes a big difference.
    J
    Josh W.
    20 days ago
    This has become a weekly staple in our house. I learned the spicy way that the Mae Ploy Thai pastes of all varieties have more of a kick than the Supermarket's own brand pastes!
    Chloe R.
    Chloe R.
    20 days ago
    ·
    Chef
    I'm so happy to hear that Josh! The Mae Ploy curry pastes are real deal, so much more flavourful. We've found that 1-2 tbsps is enough, whereas sometimes you need the whole jar if you're using a supermarket own brand.
    S
    Sasha S.
    2 months ago
    What is yellow curry paste. Where can I buy it. Thanks
    Mob
    Mob
    2 months ago
    ·
    Admin
    Hi Sasha, we recommend using a high-quality Thai yellow curry paste from a brand such as Mae Ploy. You can find it in lots of international or specialist food stores, or lots of places online.
    S
    Sarah S.
    3 months ago
    Used green curry paste and a tsp of miso (would add more when I needed it) and it was delicious! Lovely little winter warmer for sure.
    C
    Clare W.
    3 months ago
    (edited)
    We use red curry paste as we don’t have yellow and was very tasty. First time I made it I reduced the stock a bit and it was waaay too salty so, as advised, don’t simmer too long. Next time I make it I’ll add some air fried tofu and some greens - maybe mange tout or green beans or something. Otherwise though this is an ideal weeknight dish.
    G
    Grace M.
    3 months ago
    I’m unable to find yellow curry paste in any of my local supermarkets- would Thai red curry paste work as an alternative?
    Mob
    Mob
    3 months ago
    ·
    Admin
    Hi Grace, yep! It will change the flavour and colour but will still be delicious.
    N
    Natalie G.
    3 months ago
    I unfortunately found the curry broth inedible it was so salty.
    C
    Carlos A.
    5 months ago
    The recipe refers to a yellow curry paste, but the ingredients list doesn't?
    Mob
    Mob
    5 months ago
    ·
    Admin
    Hi Carlos, thanks for reaching out! The Thai yellow curry paste is listed underneath the garlic cloves (2 tbsp for 4 people). Hope you enjoy!
    C
    Catherine W.
    6 months ago
    Approximately how long should the stock simmer for, or by how much should it reduce?
    Chloe R.
    Chloe R.
    6 months ago
    ·
    Chef
    Hi! The broth doesn't need much time simmering, just leave it on a gentle heat whilst everything else is cooking, and its ready to use as soon as everything is done! :)
    L
    Lindsay M.
    7 months ago
    This was so simple to make and tasted amazing! I’ll definitely be making it again.

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